There is something truly irresistible about the vibrant flavors and beautifully tender texture of the Baked Chicken Shawarma in a Loaf Pan Recipe. This dish elevates a traditional street food favorite by using a simple, hands-off baking method that brings out the perfect blend of spices, creamy yogurt, and savory Parmesan all baked into a juicy chicken masterpiece. It’s an ideal recipe when you want to impress friends or treat yourself to a comforting meal that feels exotic yet completely approachable. You’ll love how the loaf pan helps the chicken cook evenly while keeping the juices locked in for a succulent finish every time.
Ingredients You’ll Need
Gathering the right ingredients is the first step to a flavorful Baked Chicken Shawarma in a Loaf Pan Recipe. Each item is chosen to build layers of rich taste, create a luscious texture, and add that classic shawarma color and aroma.
- 2 lbs boneless, skinless chicken breasts: The lean base that soaks up every bit of spice and marinade beautifully.
- 3 tsp paprika: Adds smoky warmth and a gorgeous reddish hue to the chicken.
- 2 tsp garlic powder: Delivers deep, savory undertones without overpowering.
- 2 tsp onion powder: A subtle sweetness that perfectly complements the garlic.
- ¾ tsp salt: Essential for balancing flavors and enhancing the natural taste of chicken.
- ½ tsp freshly ground black pepper: Provides a mild kick and complexity.
- 3 tbsp plain Greek yogurt: Tenderizes the chicken and adds a tangy creaminess.
- 6–8 cloves garlic, minced: Fresh garlic intensifies the shawarma flavor and aroma.
- 1 stick butter, partially melted: Adds richness and helps develop a beautiful golden crust.
- â…“ cup grated Parmesan cheese: Infuses the chicken with a nutty, slightly salty dimension.
- ¼ cup freshly minced parsley: Provides a fresh, herbal brightness that balances the spices.
Tip: If you like a little heat, try adding cayenne pepper or smoked paprika to the spice mix for an extra layer of flavor.
How to Make Baked Chicken Shawarma in a Loaf Pan Recipe
Step 1: Prepare the Marinade
Begin by combining all your marinade ingredients in a large bowl—the minced garlic, yogurt, paprika, garlic powder, onion powder, salt, pepper, Parmesan, butter, and parsley. Toss the boneless chicken breasts in this glorious mixture until each piece is generously coated. This marinade not only flavors but tenderizes, ensuring every bite bursts with that iconic shawarma taste.
Step 2: Assemble in the Loaf Pan
Lightly spray your loaf pan with non-stick spray to prevent sticking. Next, pile the marinated chicken breasts evenly into the pan, smoothing out the surface so the chicken cooks uniformly. The loaf pan keeps the chicken close together, allowing the juices and spices to mingle and soak in deeply.
Step 3: Bake to Perfection
Preheat your oven to a high 450°F (232°C) to achieve that coveted slightly crispy exterior while keeping the chicken tender inside. Bake the chicken for 45 minutes or until the internal temperature hits at least 165°F (74°C). This step locks in all the flavors and creates a beautifully roasted finish with magnificent aromas wafting through your kitchen.
Step 4: Rest and Slice
When the chicken is done baking, carefully remove the loaf pan and pour any excess pan juices into a bowl. Then, pour the juices back over the chicken while it rests for 10 minutes. This resting period allows the juices to redistribute, making sure each slice is juicy and flavorful rather than dry.
Step 5: Serve and Enjoy
With a clean cutting board ready, turn your loaf pan over to release the baked chicken. Slice the chicken thinly against the grain for maximum tenderness. Don’t forget to drizzle with the reserved juices for an extra burst of flavor in every bite. Your Baked Chicken Shawarma in a Loaf Pan Recipe is now ready to shine on your dinner table!
How to Serve Baked Chicken Shawarma in a Loaf Pan Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of extra Parmesan elevate the look and taste, adding fresh herbal notes and a bit of salty crunch. A drizzle of garlic sauce or tahini also pairs wonderfully, enhancing the shawarma’s creamy, garlicky essence.
Side Dishes
This dish pairs beautifully with warm pita bread, fluffy couscous, or fragrant basmati rice. For a light contrast, serve with a crisp cucumber and tomato salad tossed in a lemon vinaigrette. Roasted vegetables or a bowl of tabbouleh also make fabulous accompaniments that round out the meal perfectly.
Creative Ways to Present
For a fun twist, build shawarma wraps by stuffing sliced chicken into pita bread with fresh veggies and tahini sauce. Layer slices over a hearty grain bowl with roasted peppers and olives for an easy yet impressive dinner. You could also top a salad of mixed greens, cucumbers, and cherry tomatoes with your sliced chicken for a quick, flavorful lunch.
Make Ahead and Storage
Storing Leftovers
Let the cooked chicken cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 3 days, keeping it juicy and ready to reheat without losing its savory intensity.
Freezing
You can freeze the sliced chicken for up to 2 months. Wrap tightly in plastic wrap or place in a freezer-safe bag with the reserved pan juices to preserve moisture and flavor. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in the oven at 350°F (175°C) covered with foil to keep moisture locked in, or microwave in short bursts with a splash of the reserved juices to restore tender juiciness. Avoid overcooking to keep the shawarma from drying out.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs add extra juiciness and tend to stay tender even with longer cooking. Just adjust the baking time slightly and check for doneness.
Is there a way to make this recipe spicier?
Yes! Adding cayenne pepper, crushed red pepper flakes, or smoked paprika to the marinade will give your shawarma a nice kick without overpowering the other flavors.
What if I don’t have a loaf pan?
You can use a baking dish or sheet pan, but a loaf pan helps keep the meat compact and juices concentrated. If using another pan, consider covering it loosely with foil to retain moisture.
Can I prepare the marinade ahead of time?
Yes, the marinade can be made and combined with the chicken the night before to allow flavors to develop even more deeply. Just cover and refrigerate until ready to bake.
Is this recipe gluten-free?
Yes, the Baked Chicken Shawarma in a Loaf Pan Recipe is naturally gluten-free as long as you use gluten-free yogurt and confirm your spices are free from additives.
Final Thoughts
The magic of the Baked Chicken Shawarma in a Loaf Pan Recipe is how it transforms simple, everyday ingredients into something truly special and crave-worthy. It’s a versatile, fuss-free way to enjoy the bold, vibrant flavors of shawarma anytime you want a comforting yet exciting meal. Trust me, once you try it, this recipe will quickly become a beloved staple in your kitchen—perfect for sharing with those you care about or savoring all on your own.
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Baked Chicken Shawarma in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma baked in a loaf pan is a flavorful and tender Middle Eastern-inspired dish featuring marinated chicken breasts infused with a blend of spices, garlic, Greek yogurt, Parmesan cheese, butter, and fresh parsley. Baked to perfection at a high temperature, it delivers juicy slices perfect for wraps, salads, or bowls.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp plain Greek yogurt
- 6–8 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- ¼ cup freshly minced parsley
Other
- 1 stick butter, partially melted
- Non-stick cooking spray for greasing the loaf pan
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss everything well until each piece of chicken is evenly coated with the marinade.
- Assemble in Loaf Pan: Lightly spray a loaf pan with non-stick cooking spray. Place the marinated chicken evenly into the loaf pan, arranging the pieces so they fit snugly.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan in the oven and bake for approximately 45 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C) at the thickest portion, ensuring it is fully cooked.
- Rest and Slice: Remove the pan from the oven carefully. Pour any excess pan juices into a bowl. Then, return the reserved juices over the chicken in the pan. Let the chicken rest for 10 minutes to allow juices to redistribute and enhance flavor.
- Serve: Invert the loaf pan onto a clean cutting board and slice the chicken thinly. Serve the sliced chicken with the reserved pan juices on the side for added moisture and flavor.
- How to Serve – Wraps: Use the sliced shawarma as a filling for pita bread along with fresh vegetables and a drizzle of tahini or garlic sauce for a delicious wrap.
- How to Serve – Salads: Top a mixed greens salad with the shawarma slices, adding cucumbers, tomatoes, and a yogurt-based dressing for a refreshing meal.
- How to Serve – Bowls: Serve the chicken shawarma over a bed of rice or couscous accompanied by roasted vegetables to create a hearty and satisfying bowl.
Notes
- For added heat, mix cayenne pepper or smoked paprika into the spice blend before marinating the chicken.
- Make sure to let the chicken rest after baking to keep it juicy and tender.
- If you don’t have a loaf pan, use any oven-safe dish that can hold the chicken comfortably.
- The reserved pan juices add great flavor and moisture when serving; don’t discard them.
- Cook chicken to an internal temperature of 165°F (74°C) for food safety.
